Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
نویسندگان
چکیده
منابع مشابه
Cinnamon and Rosemary Essential Oils Incorporated into Alginate Coating Improve Chemical and Sensorial Quality of Chicken Meat
The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh c...
متن کاملFrozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).
In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characte...
متن کاملEffect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat
The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E. coli (0157:H7) and S. aureus populations. Antimicrobial effectiveness of extracts was more pronounced against gram-positive strain compared with gram-negative strain...
متن کاملLipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
Raw turkey breasts were aerobically or vacuum-packaged, irradiated with a linear accelerator, and frozen for 0, 1.5, or 3 mo. Lipid oxidation, volatiles, color values, gas production, and oxidation-reduction potential of the samples were determined. Irradiation produced off-odor volatiles associated with lipid oxidation and sulfur-volatiles; the off-odor was much higher in aerobic packaging. Vo...
متن کاملEffect of Sumac (Rhus coriaria) and Rosemary (Rosmarinus officinalis) Water extracts on microbial growth changes in ground beef meat
The present study investigated the effect of sumac (SWE) and Rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E.coli (0157:H7) and S.aureus populations. Antimicrobial effectiveness of extracts was more pronounced against Gram-positive strain compared with Gram-negative strain. Antimicrobial impa...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2017
ISSN: 0146-9428,1745-4557
DOI: 10.1155/2017/6350156